Pirathon Bronze Label 2019The 2019 Pirathon Bronze Label is an overachieving Barossa Valley Shiraz. This bold Barossa Shiraz has an inviting bouquet with aromas of dark cherries, red fruits, and subtle spice.
The full-bodied palate is rich and intense with an abundance of flavour and a deep colour.
A wine to enjoy upon release and cellar for the next 5 years.
TUpfront sweet varietal Shiraz fruits of plums and blackcurrant with hints of fresh rhubarb and beetroot. Soft and textual with a creaminess from oak maturation adding complexity, maltiness and layers but not detracting from the fruit flavours.
Ruby red
Bright and youthful, enticing dark cherries, red fruits, and subtle spice
Barossa Valley, South Australia.
One of Australia's oldest
and most premium wine regions, famous for it's Shiraz around the world.
100% Shiraz
The grapes used are grown from traditional Barossa clones first introduced to the region over hundreds of years ago.
Moppa, Belvidere & Koonunga
The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa.
Elevation approximately 300-350m.
Enjoy now or cellar for up to 5 years
14.5% Alcohol
Vegan friendly
The 2019 Growing season can be summarised as one of high quality and moderate to below average yields. Rainfall for the 2018 calendar year leading up to vintage was only 62% of the long term average. A wet August allowed for good early spring growth but frosts in September and November combined with windy conditions during flowering impacted negatively on crop levels. January was very hot and dry with six days over 40 C, fortunately temperatures cooled during the harvest months of February and March whilst the dry conditions continued leading to an early and condensed harvest.
The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa districts of Moppa, Belvidere & Koonunga. Each vineyard adds its own exclusive dimension to Pirathon Shiraz and combined they produce the ultimate blend.
Each vineyard was harvested at optimum maturity between March 4 and March 11. Following harvest, each individual lot of grapes was crushed into a separate open top fermenter. During fermentation, hand pump-overs gently extracted colour and flavour from the grapes. After 7-10 days on skins the fermented grapes were pressed with a traditional press. The wines were then filled to new and seasoned French and American oak hogsheads for maturation for 18 months before each lot of wine was racked from the barrel and carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyards in the bottle.